Ingredients
Scale
- 3 cups (336g) cake flour, spooned and leveled
- 2 cups (400g) granulated sugar
- 2 tbsp dry nonfat milk powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup (168g) unsalted butter, room temp and sliced
- 6 tbsp (80g) vegetable oil
- 1/2 cup (120g) water, warm
- 1 cup (240g) sour cream, room temp
- 1 tsp white distilled vinegar
- 2 tbsp vanilla bean paste
- 4 large eggs + 2 egg yolk, room temp
- 1 1/2 cups (336g) unsalted butter, room temp (really soft)
- 3 cups (330g) powdered sugar, spooned and leveled
- pinch of kosher salt
- 1 tbsp vanilla bean paste
- 2 tbsp water, slightly warm
Instructions
- Preheat the oven to the right temperature and prepare your cake pans.
- In a mixing bowl, combine the cake flour, sugar, milk powder, baking powder, baking soda, and salt.
- Add the sliced butter and vegetable oil, mixing until well combined.
- Stir in the warm water, sour cream, vinegar, and vanilla bean paste until smooth.
- Gently fold in the eggs and egg yolks until fully incorporated.
- Pour the batter into prepared pans and bake until a toothpick comes out clean.
- Once baked, allow the cakes to cool completely before frosting with buttercream. Prepare the buttercream by mixing the softened butter, powdered sugar, and a pinch of salt, incorporating more vanilla bean paste and warm water as needed.
Notes
Make sure your ingredients are at room temperature for a better texture.
For an extra moist cake, avoid over-mixing the batter.
The cake can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.